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Ricotta Cookies

soft and pillowy cookies with a simple glaze
Course Dessert
Cuisine American, Italian
Keyword cookies, ricotta cookies
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 24 cookies
Calories 140kcal

Ingredients

  • 1 ¾ cup all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup butter softened
  • 1 cup granulated white sugar
  • 1 cup ricotta cheese
  • 2 teaspoons lemon zest
  • 1 teaspoon vanilla extract
  • 1 egg

Glaze

  • 1 cup sugar powdered
  • 1 tablespoon lemon juice
  • 1-2 tablespoons milk

Instructions

  • In a medium size mixing bowl, whisk together the flour, baking powder, and salt.
  • In a large mixing bowl, cream together the butter and sugar.
  • Stir in the ricotta, lemon zest, vanilla and egg until just combined.
  • Now stir in the dry mixture until a soft cake-like batter forms.
  • Spoon batter onto a baking sheet lined with parchment paper.
  • Bake at 350°F for 8-10 minutes.
  • Remove to a cooling rack and make the glaze while the cookies cool.

For the Glaze:

  • In a small mixing bowl, whisk together the powdered sugar, lemon juice, and 1 tablespoon milk. If needed, add another tablespoon of milk to get the glaze consistency you want.
  • Drizzle the glaze over the cooled cookies. Add sprinkles, raw sugar, or a little flaky sea salt to the tops (optional).

Notes

  • In my tests it didn't make a big difference whether I chilled this dough before baking or not. However, if your cookies spread, then the first thing I would try is chilling the dough before baking. 
  • You can easily double or triple this recipe if you are making for party OR you can freeze cookie dough balls to use later.

Nutrition

Calories: 140kcal | Carbohydrates: 21g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 22mg | Sodium: 108mg | Potassium: 27mg | Fiber: 0.3g | Sugar: 13g | Vitamin A: 175IU | Vitamin C: 0.5mg | Calcium: 36mg | Iron: 1mg